I read about this in Real Simple magazine and loved the idea so much I just had to mention it here…cupcakes baked in ice cream cones.

To make them, you just fill 24 flat-bottom cones two-thirds full with cake batter. Place the cones in a high-sided 9-by-13-inch baking pan and bake in two batches at 325° F for 30 minutes. Let cool, then frost with two 16-ounce cans of frosting.